Mushroom soup with chanterelles and buckwheat
The most vibrant and beautiful mushroom soup is made with chanterelles. And to make it even more unusual and delicious, let's add some buckwheat to it! The active cooking time is only 10 minutes, let's get started!
Information
Ingredients
- Mushrooms250 g
- Potatoes3 piece
- Carrots1 piece
- Onion0.5 piece
- Buckwheat groats50 g
- Salton taste
- Black pepperon taste
Directions
Prepare the necessary ingredients. Of course, you can use other mushrooms, but I prefer chanterelles in particular. They have a number of beneficial properties. They contain vitamins A, B, PP, as well as such trace elements as copper and zinc. And besides, these mushrooms are very rarely wormy.
Thoroughly wash the mushrooms.
Cut the chanterelles into pieces, place them in a 3 liter pot, pour water over them, bring to a boil, and simmer for 40-50 minutes over medium heat.
Remove the foam periodically.
Peel the potatoes, dice them finely, add them to the chanterelle broth, and add water if necessary.
Finely chop the onions and carrots, and add them to the pot. If you like a toasted flavor in your soup, sauté the onions and carrots beforehand.
Cook everything together for 15-20 minutes until the potatoes are tender. Rinse the buckwheat, add it at the very end. Season with salt and pepper, let the soup steep and let the buckwheat expand.
Serve the soup with sour cream and herbs. Enjoy your meal!
